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Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
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Yield: Serves 4. 1/2 cup per serving.
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Blueberry Cobbler
| Nutrition Information | |
| Calories: | 140 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 15mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 3g |
| Sugars: | 18g |
| Protein: | 1g |
| Vitamin A: | 500iu (10%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 0mg (0%) |
| Iron: | 0.7mg (3%) |
Blueberries are baked with a simple crust made from lowfat cereal bars.
2 cups blueberries
2 tablespoons sugar
1 tablespoon corn starch
1 tablespoon water
2 lowfat cereal bars, chop into fine pieces
Preheat oven to 350º. Toss blueberries with sugar, corn starch and water. Place into ceramic baking dish. Top with lowfat cereal bar pieces.
Cover with glass lid or foil and bake for 30-35 minutes or until bubbly.
Divide between 4 dessert bowls.
Optional serving suggestion: nonfat frozen vanilla yogurt
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